Balù Bianco Veneto

Immediately after harvesting, the grapes were de-stemmed and placed directly into 750 liter clay amphorae where they were fermented with the skins for 5 days. Once the must was separated from the skins, we completed the fermentation partly in the amphorae and partly in a small steel tank. Fermentation took place without the use of selected yeasts. All the vinification operations were carried out by hand, including racking, which was almost always done by gravity.
A dry, slightly amber-colored white wine, complex and full-bodied. The aromatic profile typical of Sauvignon Blanc is characterized by a marked minerality.